Marmalade cranberry sauce

Begin by tasting one of these little berries. Yes, do as I did and then wonder how the heck can something so tart and bitter become so good. Just kidding, you don't have to do that. Start by adding the water,cranberries, and pomegranate juice into a sauce pan and bring to a light boil over medium high heat. Once boiling, reduce heat to medium low and add the Triple Sec, stir, and then add the sugar. Continue to slow boil for about 15 minutes, as you will notice the berries begin to break down. Continue to cook on low, stirring occasionally. If you need to, you may add 1/4 cup more water, but I don't think you'll need to. After cranberries have been slow cooking for about 30 minutes, add the orange pieces, the orange zest, the marmalade, and the raspberry preserves, and stir to blend all ingredients together. Continue to slow cook for about 15 more minutes, stirring every few minutes. Taste for sweetness. If it's still too tart for your liking, you may either add 1/4 cup more of the Triple Sec or another couple of tablespoons of sugar. I used an additional shot of Triple Sec, but it never made it to the sauce, if you get my drift. Anyway, I digress. Shut the heat off, cover, and let it sit until cooled. Transfer to a storage container and refridgerate until Thanksgiving.

There you have it, my version of Cranberry Sauce. I hope you like it. I did test it out by the way. I'm happy to report that it was pretty darned good! My second contribution to Thanksgiving Dinner this Thursday is going to be another creation of mine that I've never done before and that will be my Apple Calvados Cheese Cake, topped with caramelized sliced apples. This will be posted on Wednesday, so look for it please. Wishing you all a most wonderful Thanksgiving Day.